Breakfast Enchiladas
Ingredients
The filling
-
12
ounces
breakfast sausage
-
12
large
eggs
-
1
14-ounce can
black beans
-
2
large
avocados
-
3
cups
shredded Monterrey Jack or Pepper Jack cheese
-
½
cup
chopped fresh cilantro leaves
-
¼
cup
thinly-sliced green onions
The tortillas and sauce
-
2
10-ounce cans
Old El Paso green enchilada sauce
-
8
large
Old El Paso flour tortillas
-
1
tablespoon
oil
Instructions
- Preheat the oven to 350°F and prepare a baking dish with cooking spray and a layer of green enchilada sauce.
- In a pan, heat oil and cook the sausage until golden brown, then set aside.
- Scramble the eggs in the same pan until cooked, then set aside and chop the sausage into pieces.
- Prepare each tortilla by spreading green enchilada sauce on it and filling it with a portion of eggs, sausage, avocado, cheese, and beans.
- Roll up the tortillas and place them in the baking dish, packing them tightly.
- Top the enchiladas with the remaining green enchilada sauce and shredded cheese.
- Bake for 20 minutes until heated through and cheese is melted.
- Garnish with reserved avocado, cilantro, black beans, and green onions before serving.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
20g
Total carbohydrates
30g
Total protein
20g
Sodium
600mg
Cholesterol
200mg
You might also like